Top 3 Northern German Cured Pork

This North German ham is a specialty of the Schleswig-Holstein region. To produce this cured ham, pork meat is smoked for up to eight weeks over an open fire. With the introduction of closed fireplaces, the smoking process shifted to special smoking chambers or barns. The aroma of Katenschinken is strong and intense, however its consistency is very delicate and its flavor is mild. The ham has a mahogany-colored appearance, and it should not be black, sooty, or brown. The original, mildly flavored Holstein ham is suitable for making sandwiches, bread rolls, and other various appetizers. In addition, it is popular as an addition to boiled potatoes and many vegetable dishes, especially asparagus. The ham is often seasoned with freshly ground white pepper and fresh parsley to enhance its flavor. Holsteiner Katenschinken is typically paired with draft beer or a dry white wine, preferably from the same region.Expand

This is a smoked or dry-cured ham from the Ammerland region in Lower Saxony. To prepare this specialty, ham is dry-salted on the bone for weeks using sea salt and brown sugar, and it can also be flavored with pepper, pimento, and juniper. The higher the quality of the meat, the more the ham develops its own individual character without spices. After the ham is salted, it is smoked for a few weeks over beech wood, and the total ripening period ranges from several months to more than two years for top-quality ham. The oldest Ammerländer ham smokehouse, founded in 1748 in Apen, is now home to the Ammerländer Schinken museum.Expand

This ham is traditionally produced in the Ammerland region in Lower Saxony. It is lightly smoked and features a distinctive, spicy flavor. The meat used for producing this ham comes from the Ammerländer Edelschwein pig breed, whose meat is particularly firm and strong-flavored. To satisfy the strict guidelines set by the Association for the Protection of Ammerländer Dielenrauchschinken, each ham must exhibit a bright red color with a balanced ratio of fat to lean meat, and it must have a particular level of dryness and a typical smoky aroma. Ammerländer ham is best enjoyed on its own or paired with full-bodied red wines.Expand